Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add seasonings, and pulse until mixture resembles chunky black bean dip.

Transfer the bean mixture to a large bowl and stir in the bread crumbs, tomato sauce, egg, and corn. Stir well to combine and add remaining black beans.

Heat a olive oil in a nonstick skillet on medium-high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown, adding Cheddar cheese to melt after the first side is done.

Serve burgers with avocado slices, Sriracha, lettuce, and other burger toppings to taste.

The Verdict:

I’m always happy to find a vegetarian recipe where you don’t miss the meat. This one will, I think, receive a few tweaks over time, but it’s a good one.